Elevate your cookie game with these irresistible Pistachio Pudding, Cranberry, and White Chocolate Chip Cookies! Bursting with vibrant colors and flavors, these cookies offer a delightful combination of crunchy pistachios, tart cranberries, and creamy white chocolate chips. Perfect for holiday gatherings or any time you crave a sweet treat with a twist, these cookies are sure to impress.
Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 (3.4 oz) package instant pistachio pudding mix
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup dried cranberries
- 1 cup white chocolate chips
- 1/2 cup shelled pistachios, chopped
Directions:
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
- Cream the butter and sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add pudding mix and eggs: Beat in the instant pistachio pudding mix until well combined. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in mix-ins: Gently fold in the dried cranberries, white chocolate chips, and chopped pistachios until evenly distributed throughout the dough.
- Form cookie dough balls: Drop rounded tablespoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may still appear slightly undercooked, but they will continue to set as they cool.
- Cool and enjoy: Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
Variations:
- Dark Chocolate Twist: Substitute dark chocolate chips for the white chocolate chips for a richer flavor.
- Nut-Free Option: Omit the pistachios for a nut-free version, or replace them with chopped almonds or pecans.
Serving Tips:
- Serve these cookies warm with a glass of cold milk or alongside a scoop of vanilla ice cream for an indulgent treat.
- Package them in decorative bags or jars to give as homemade gifts during the holiday season.
Storage Tips:
- Store the cookies in an airtight container at room temperature for up to one week.
- For longer storage, freeze the cookies in a single layer on a baking sheet until firm, then transfer them to a freezer-safe container for up to three months. Thaw at room temperature before serving.
Health Benefits and Nutritional Information:
- Pistachios are rich in protein, fiber, and healthy fats, while cranberries provide antioxidants and vitamins.
- Nutritional information per serving: Calories: [insert kcal]
FAQs:
Q: Can I use instant pistachio pudding mix instead of instant vanilla pudding mix? A: Yes, you can use instant pistachio pudding mix for an extra boost of pistachio flavor.
Q: Can I use fresh cranberries instead of dried cranberries? A: Fresh cranberries can be used, but they may add extra moisture to the dough and alter the texture of the cookies.
Conclusion:
These Pistachio Pudding, Cranberry, and White Chocolate Chip Cookies are a delightful twist on the classic cookie recipe. With their festive colors and irresistible flavors, they’re sure to become a new favorite for holiday baking and beyond.